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Fried Amoy Vermicelli

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Preparation info
  • Serves

    2

    for Lunch
    • Difficulty

      Medium

Appears in

By Yan-Kit So

Published 1992

  • About

These dried cotton-threadlike noodles, handmade and plaited into thin cakes, come from Amoy, Fujian Province, hence their name. They are very popular in Taiwan and Singapore, as there are many Chinese of Fujianese origin living there. The key to this dish lies in very quickly deep-frying the vermicelli so that they become neither lumpy nor mushy. This can be done hours, or even a day, in advance, as long as they are kept from going rancid.

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